Representing Australia, Shaun Presland’s Teriyaki Basted Grilled Salmon Skewers 

Drink With: Andrew Peace Chardonnay

Ingredients: 

1kg of salmon
30g table salt
1 lemon
150ml mirin or rice wine
500ml white wine
550ml dark soy sauce
150g brown sugar
150g white sugar 

Methodology: 

Mix the rice wine, a generous glug of white wine, dark soy sauce and both sugars in a saucepan and bring to the boil. 

Reduce by a third on a low simmer. 

Cut approximately 150g of salmon pieces against the grain 10cm long. 

Skewer them to make a wave shape with the skin side up. 

Rub half the salt into the skin and sprinkle the rest over both sides. 

Let them rest at room temperature for 20 minutes before cooking the skin side over hot charcoal, basting twice with a brush. 

Briefly slip the skewers over for 30 seconds and finish with a final baste.